Fresh pesto is quick and easy to make, and has much better flavor than store bought jars of pesto. What’s more, it’s a great way to use up any basil from the garden before the temperatures get any colder.

‘This recipe omits tree nuts, an ingredient typically found in pesto. For those with allergies, tree nuts can trigger a terrible allergic reaction. But if you wish to include nuts in this recipe, just add a handful of either pine nuts or walnuts after the first pulse (you will need a food processor for this recipe).

Combine with grilled chicken breasts and pasta to make a simple dinner.

Ingredients
About 2 cups of fresh basil
6 cloves garlic*
Pinch of salt
Extra virgin olive oil
1/4 cup fresh Parmesan cheese, grated

Wash basil, then toss into the food processor along with the garlic. Pulse until the basil and garlic are finely chopped and look to have a paste-like consistency. Add a pinch of salt, then about 2 tablespoons of olive oil. Pulse for about 15 seconds. Add cheese and pulse again until the pesto looks pasty. If it looks too thick, add more oil. To thicken, add more cheese.

Salt and pepper to taste.

* Note: If you and raw garlic do not get along well, slice the garlic cloves and saute in a small saucepan with about 1 tablespoon of olive oil on low to medium heat for about 5 minutes, or until garlic is soft and fragrant. Softening the garlic by sauteing will help to reduce its raw pungency and make for a sweeter pesto.

This tartar sauce is so easy you don’t even need a recipe - just whisk or stir together 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, a teaspoon of relish, and a pinch each of salt and pepper. Give it a taste and add a little more relish if needed. Dill can also be added if desired.

You’ll need:

bunch of carrots or parsnips, cut into one-inch pieces
1 onion, diced
2-3 cloves garlic, smashed
1 whole chicken or cut up chicken
Egg noodles (optional)

To make, heat 1 tablespoon oil on medium heat in a large stock pot. Add carrots or parsnips, onion, and garlic, and cook until softened, stirring often, about 5 minutes. Rinse and pat dry chicken and add it to the pot. Pour water into the pot — enough to cover the chicken with water. Bring to a boil, then cover and reduce heat to low and simmer about 30 minutes or until chicken is fully cooked.

Add noodles and cook an additional 5-6 minutes, or until noodles are cooked.

Turn off heat and carefully remove chicken from pot. Remove chicken from bones and shred or cube meat, then return it to the pot. Stir and serve.

Freeze leftover chicken in individual servings for the next time you are ill.

Last week they brought over 5 lbs. of the ruby red stalks. Anxious to make use of it, I decided to mix up some strawberry rhubarb jam, reminiscent of my mother in law’s recipe that I lost temporarily misplaced. It turned out so delicious, I might just keep this new recipe instead!

5 cups chopped fresh rhubarb
3 cups sugar
1 3-ounce package flavored gelatin (I used Strawberry Daiquiri Jell-O, because that’s what I had on hand, but Strawberry, Raspberry or even Blueberry would be delicious)

In a large saucepan, combine rhubarb and sugar. Cover and let stand overnight.

The next morning, bring the rhubarb and sugar mixture to a boil on medium heat. Simmer for about 10 minutes on low heat, or until rhubarb breaks down and becomes mushy. Remove from heat and stir in the packet of dry gelatin. Transfer to  jars and refrigerate or process for canning.

Makes about 6 cups.

Use the jam on fresh bread or biscuits, in jam muffins or jam sandwich cookies.

Espresso Rub

It’s no secret that I love espresso. But espresso combined with red meat seemed a little, well, weird. Until I tried it. At a fancy little steakhouse, the hubs and I decided to try an espresso rub steak, figuring that since we like espresso and like steak, why not try both? And it was absolutely delicious - savory, yet slightly sweet and a perfect complement to steak.

Here’s my version of a savory-sweet espresso rub — perfect for steak or pork.

1 tsp. ground espresso (instant espresso is also OK)
1 tsp. brown sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Combine ingredients and rub generously on meat before cooking.

Also try: Lemon and Herb Marinade

My favorite for spring grilling is this lemon rosemary marinade — the perfect combo of sweet and tart, and a delicious marinade or sauce for grilled chicken.

Lemon Rosemary Marinade
1/3 cup olive oil
1 lemon, thinly sliced
6 sprigs rosemary
4 cloves garlic, chopped
1/2 teaspoon kosher salt

Nothing says spring to me more than asparagus. The first vegetable to pop up out of my garden, those tender green stalks of goodness are a welcome change to the winter vegetables we’ve been enjoying. Always looking for a new way to enjoy the potently delicious veggie, I decided to whip up a light vinaigrette to drizzle onto steamed and chilled asparagus. This dish makes a delicious side or could be a simple lunch recipe (add some crumbled bacon and a wedge of fresh bread).

2 pounds asparagus
1 tablespoon minced shallot or yellow onion
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 cup white wine vinegar
1/2 cup olive or grapeseed oil
1 tablespoon minced fresh herbs (I used basil and oregano, but whatever is handy works just as well)

Rinse and trim asparagus, and steam for about 5 minutes, just until tender. Immediately remove and place asparagus in an ice water bath to chill.

While asparagus is steaming, in a medium bowl, combine all ingredients except herbs. Remove asparagus from water bath, pat dry and place in a serving dish. Whisk the herbs into the vinaigrette, then drizzle over asparagus. Serve immediately.

Serves 4.

Tip: to get a fine mince on the onion and garlic, use a grater or microplane. Just watch your fingers — those teeth are sharp!

Use a microplane or garlic press to get the garlic minced small enough that no large chunks are present in the guacamole.

1 ripe avocado, peeled and chopped
1 tablespoon finely chopped sweet yellow onion
1 clove garlic, finely minced
1/2 tablespoon fresh cilantro, minced
2 teaspoons fresh lime juice
pinch of salt

Place all ingredients in a small mixing bowl and mash until mostly smooth. Serve immediately.

Pot Roast

As the new owner of a shiny new Dutch oven, I immediately went through my stash of recipes to try out and found this one for an easy pot roast. The meat is browned in the Dutch oven, then the other ingredients are added and the entire thing is cooked for a few hours, leaving the vegetables tender and the meat beautifully cooked.

Pot Roast

1 (3-pound) boneless roast
10 cloves garlic, peeled and halved lengthwise
2 tablespoons olive oil
1 cup chopped onion
1 cup each peeled and chopped carrots, parsnips and celery
salt and pepper

With a sharp knife, cut slits about 1 1/2 inches deep on all sides of the roast. Insert garlic slices into the slits, then season the roast with salt and pepper.
In a Dutch oven or other heavy pot, heat oil over medium-high heat. Add the roast to the pot and brown on all sides, about 5 minutes on each side. Add vegetables and 2/3 cup water to the pot, then cover and reduce heat to medium-low. Cook the roast and vegetables until the meat is very tender, about 4 hours, turning a few times while it cooks and adding water as needed so that there’s always water at the bottom of the pot.

Allow meat to sit for 10 minutes, then slice and serve with vegetables and pan juices. Enjoy the roast with some fresh baked bread.

Italian Sausage and Tomato Pasta

Weeknights are all about quick and simple meals in my house. Not only is my time at a premium, but recipes with few, simple ingredients mean I don’t have to make a run to the grocery store.

This recipe from Real Simple magazine fits the bill, and is a bright, colorful dish. I use about 3 pints of cherry and grape tomatoes, and spaghetti or fusili instead of fettuccine.

Italian Sausage and Tomato Pasta

1 pound dry fettuccine
3 tablespoons olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot or sweet Italian sausages, casings removed
1 pint red or yellow cherry tomatoes
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1/4 cup freshly grated Parmesan

Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

Make 4 servings

Emma Knowles, Real Simple, JUNE 2005